• Developing and managing budgets for the food and beverage department ensuring that costs are reduced and profits are maximized • Demonstrating organizational skills by ensuring stock was properly managed and replenished• Training and supervising around 20-30 people in a week which includes kitchen and waitstaff to ensure that they meet the restaurant’s standards for food quality, service and cleanliness.• Ensuring kitchen and dining areas comply with all health and safety… Show more • Developing and managing budgets for the food and beverage department ensuring that costs are reduced and profits are maximized • Demonstrating organizational skills by ensuring stock was properly managed and replenished• Training and supervising around 20-30 people in a week which includes kitchen and waitstaff to ensure that they meet the restaurant’s standards for food quality, service and cleanliness.• Ensuring kitchen and dining areas comply with all health and safety regulations including food handling, storage and preparation• Monitoring inventory levels, ordering supplies and ensuring kitchen has necessary ingredients and equipment to prepare and serve meals• Addressing any complaints or concerns that arise promptly• Managing food costs and labor costs resulted to 10% Show less